Description
A stunning layered cake featuring rich red velvet and a creamy cheesecake center, perfect for special occasions.
Ingredients
Scale
- 2 1/2 cups (310g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups (360ml) vegetable oil
- 1 cup (240ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons (30ml) red food coloring
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
- 16 ounces (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar (for cheesecake)
- 1 large egg (for cheesecake)
- 1 teaspoon vanilla extract (for cheesecake)
- 8 ounces (225g) cream cheese, softened (for glaze)
- 1/4 cup (60ml) heavy cream (for glaze)
- 2 cups (250g) powdered sugar (for glaze)
- 1 teaspoon vanilla extract (for glaze)
- 1/2 cup (120ml) heavy cream (for ganache)
- 1 cup (170g) white chocolate chips
- 2 tablespoons red food coloring gel
- Shredded coconut or white chocolate curls (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 12-cup bundt pan.
- In a bowl, beat cream cheese and sugar until smooth. Mix in the egg and vanilla extract until creamy. Set aside.
- In a large bowl, sift together flour, granulated sugar, baking soda, salt, and cocoa powder.
- In another bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Pour half of the red velvet batter into the bundt pan. Spoon the cheesecake mixture on top, being careful not to touch the edges of the pan.
- Pour the remaining red velvet batter over the cheesecake layer, spreading evenly.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
- Beat cream cheese until smooth. Add heavy cream, powdered sugar, and vanilla, mixing until pourable.
- Heat heavy cream in a saucepan until steaming. Pour over white chocolate chips, let sit, then stir until smooth. Add red food coloring.
- Pour cream cheese glaze over the cooled cake and drizzle with red ganache. Garnish with shredded coconut or white chocolate curls if desired.
Notes
Use room temperature ingredients for best blending and ensure the bundt pan is well-greased to avoid sticking.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 37g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
Keywords: red velvet, cheesecake, bundt cake, dessert, holiday cake